I have just rented Gravity and The Butler from iTunes. I haven’t watched them yet of course. Gravity sounds like a pretty scary movie. The Butler is one I was going to see in a theatre and then didn’t get to go in the end. There are a lot of other movies now available, but I wasn’t sure which ones to rent. I know everyone has talked about Thor, but reading the blurb, I’m not too sure about it. After what I read about the Lego movie, I don’t think I will be renting that when it becomes available. Must check some more out later.
I was going to spend today making Tourtières but now I have to go have some bloodwork done this morning and I have the cleaners calling this afternoon. I felt pretty guilty about this, but Matt really wanted our previous cleaner back, she was very, very good, and now she seems so much better and back to normal that we agreed that she would start again on Friday. I apologised profusely to the other couple who have done cleaning for us lately and explained what had happened. They were very reasonable about it. I am getting my keys back. They too were very good at the job but… also a bit more expensive.
I found this on Food Network Canada and thought it sounded really good, the Chestnut sauce in particular appealed to me.
Pan-Roasted Tuscan Chicken with Chestnut Sauce
A terrific and impressive meal that's perfect for both a simple weeknight meal and more extravagant weekend dinner. Tips: For a more adventurous version of this recipe try slicing a lemon very thinly, almost see-through, and inserting a slice under the skin of each breast before cooking. You can find peeled roasted chestnuts in the frozen food section of most grocery stores. Courtesy of CookWithCampbells.ca
Ingredients1 tablespoon (15 mL) olive oil
4 (16 oz/450 g) chicken breasts, boneless, skin on
1 ounce (30 g) prosciutto, coarsely chopped
1 shallot, finely chopped
6-8 peeled and roasted chestnuts, chopped
1 teaspoon (5 mL) fresh thyme, chopped
½ carton (240 mL) Chicken stock.
Directions1. Warm oil in a large heavy bottom oven proof skillet, sear chicken skin side down only, until well browned, about 6-8 minutes. Do not turn chicken breasts over! Transfer to 375°F (190°C) oven and roast for about 20 minutes or until cooked through. Remove chicken from pan and keep warm.
2. Pour off excess oil and add prosciutto and shallots to pan. Sauté over medium-high heat for 1-2 minutes. Add chestnuts and thyme and sauté 3-4 minutes more.
3. Add stock to deglaze pan, scraping any brown bits from bottom of pan, and simmer over medium-high heat until sauce is reduced by half, about 4-5 minutes.
4. Arrange chicken breasts on serving platter or plates and spoon sauce over chicken.
Have a great day